20-Minute Cheese Tortellini and Vegetable Soup

This cheesy tortellini soup is only 20 minutes from start to finish and your family is going to love it!

Whenever I’m trying to survive through a busy week, I turn to quick soups like this one.

They’re packed with vegetables, customizable (hello, using up leftovers), freeze well, and they’re cheap to make. It’s like a one-two-three punch of deliciousness.

Like, I’m not even sure ‘deliciousness’ is a word, but it totally can be when you’re talking about making this easy, flavorful and low-cost soup.

It’s also where dishes like this 20-minute cheese tortellini and vegetable soup make an appearance on our dining room table. So easy, it kinds feels like cheating.

As in, “I’ve just called Dominos for dinner and now I’m going to lie here and stare at the wall til they arrive’ kind of cheating.   

It’s full of flavor, bursting with vegetables, comforting to make and kids love it.  

It also freezes awesome, although the tortellini have a tendency to taste a little soggy if they’ve been cooked prior to freezing and thawing. So if you want to make this ahead of time, I ‘d recommend planning ahead on the soup part, and then storing the soup in the freezer alongside a separate baggie full of tortellini. Then you can add them in during the reheat.  

When you’re looking for an easy dinner, you can’t do much better than a cheesy tortellini soup.

Enjoy!



Tortellini Soup

Ingredients

Dairy

butter2 tablespoons

Produce

onion1 large
carrot2 large
celery2 stalks
garlic4 cloves
corn1 cup
baby spinach2 handfuls

Spices

red pepper flakes 1/8 teaspoon

Dry Goods

chicken broth3 cups

Refrigerated Items

packaged cheese tortellini9 ounces

Instructions

This soup is so easy it almost feels like cheating; with just a few handfuls of ingredients and a box of stock, you’ve got a flavorful soup comes together quickly and is so flavorful! Crumbled sausage is a nice addition to this soup, if you have some on hand. If you’ve got fresh tortellini and diced kale, all the merrier; but I also keep both in my freezer so that this soup can be pulled together in a pinch.

  1. Peel and dice the onion, and dice the carrots and celery and set aside.
  2. Mince the garlic and set aside.
  3. In a large pot, heat butter over medium heat until shimmering. Add the onion, carrots and celery and cook, stirring occasionally, until the onions and carrots have softened, about 3-5 minutes.
  4. Add the garlic and stir to combine, cooking until the garlic has whitened and become fragrant about 1-3 minutes.
  5. Add the corn and the spinach and stir to wilt the spinach, about 3-5 minutes.
  6. Once the spinach has wilted, pour in the chicken broth.
  7. Bring to a boil and then reduce the heat to low. Simmer for 5 minutes, then remove from heat.
  8. Add the tortellini and cook, stirring occasionally, until heated through, about 3-5 minutes.
  9. Serve hot, garnished with grated parmesan cheese.

Prep Plan

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